2012-05-01

Sausage and White Bean Cassoulet


In looking for a new slow-cooker recipe, I found this recipe on Pinterest. I was drawn to the word Cassoulet!  I love it! The recipe originally called for turkey sausage, but we prefer spicy Andouille. We also added rice to make this a heartier stew rather than a soup. A very satisfying meal!

Sausage and White Bean Cassoulet

Prep time:  10 min
Cook time:  Slow cooker 8 hours

Ingredients
  • 2 (16-oz) cans Great Northern or Cannellini beans, undrained
  • 1 (28-oz) can diced Tomatoes, undrained
  • 1 (14-oz) package Andouille Sausage, sliced
  • 3/4 cup Chicken Broth
  • 3 medium Carrots, sliced
  • 1 cup chopped Onion
  • 2 Garlic cloves, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon dried Thyme
  • 1/4 teaspoon Pepper
  • 1 Bay leaf
  • 1/4 cup freshly grated Parmesan cheese
  • 3/4 cup Rice *(optional)
Directions
  1. Combine first 11 ingredients in a 5-quart slow cooker.
  2. Cover and cook on low for 8 hours or until vegetables are tender. 
  3. Remove and discard bay leaf.
  4. Sprinkle each serving with Parmesan cheese before serving.
*Optional Rice add-in: To make this more stew/less soup like...
  1. At 6.5 hours, turn to high and bring to boil (usually by hour 7) 
  2. Stir in 3/4 cup uncooked rice. 
  3. Cook on high the remaining hour. 
Serves 6

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